Tag Archives: Vegetarian

Wishing you all a prosperous 2012 & above all good health!

I wanted to update my readers and let you know I have not forgotten about you! We are having a baby, in give or take, two weeks. As a family we decided I needed to take some much needed time off to focus on having a healthy pregnancy. 

I am very much looking forward to sharing with you all tips and tricks on how to have a raw/ vegan pregnancy, care for toddlers, survive holidays with your non vegan family and friends and much more. We are also going to be launching several new and exciting products in 2012 so be sure to check back for availability. 

Thank you so much for your ongoing support. 

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New Motivation!

So I’ve been extra inspired lately to create new and hearty raw vegan dishes. I know a lot of my clients have major challenges to get all family members to the table eating the same dish. Some are raw, some are vegan and some are not vegetarian at all! So the timing is perfect to go on this journey with you. 

My husband has been vegan for two years and loves raw cuisine. Everyone seems to have their own path and progression and it’s been awesome seeing him raised from a parent that grew up on a dairy farm, to vegetarian, to vegan and now raw vegan! He would eat everything that was raw but still craved his morning coffee and an occasional vegan pizza. Realizing the need for a nutritional overhaul, he made the commitment to be 100% raw before doing a juice feast. Such a exciting day here! 

Nutrition and lifestyle is such a personal thing and I have found that supporting your loved ones and attempting to sneak them a raw snack here and there works wonders. Leading by example and no judgement works amazingly. With all this being said, it has pushed my creativity into overdrive and thinking outside the box to support his journey. 

I am looking forward in sharing with you new recipes and I encourage you to share your story on my blog as you may help or inspire someone else. After all, there is no wrong or right way to be raw, you’re on my site taking that first step and we are happy to support you! Have a wonderful day. 


Eat for your health, because you are worth it!-



Breakfast & Brunch Class

I put together a special class for my advanced raw students and I’m so happy with the results! It was an interactive hands on 3 hour workshop, where the students got full servings of all dishes, “how to” techniques, lots of one on one and personalized support information.

The Menu

Blueberry Acai Super Smoothie

Protein Pate Breakfast Scramble

Buckwheat Crispies Cereal

Vanilla Bean Almond Milk

Cinnamon Raisin “Sunday” Pancakes

Smoky Chipotle Eggplant Fake-en drizzled  with warm Cacao Sauce

The Food

Protein Pate Breakfast Scramble

Fresh Roma Tomatoes, Avocado, Orange Peppers, Green Onion and Parsley

 

Buckwheat Crispies

Cinnamon, Micro-planed Nutmeg, warm Dates, Raisins, Currants & topped with Vanilla Bean Almond milk

Cinnamon Raisin “Sunday” Pancakes

Warm Maple SyrupRaspberries and Strawberries to top with a side of Spicy Chipotle Fake-en &

Warm Cacao Sauce

*Space is limited contact me direct to reserve your seat  at one of our upcoming classes

 at globalraw@yahoo.com.

Tuesday, June 14th 6- 8:30PM

Class Title: All “About” Raw Vegan Desserts:

A class all about raw vegan desserts, does it get any better than this? Learn how to make quick & easy desserts using natural sweeteners, nutrient dense, practically guilt free dishes!

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Dessert Menu: Blueberry Orange “no bake” Cookies, Vanilla Bean Ice Cream, Hazelnut Chocolate Torte.

$45.00/ Per person

Wednesday, July 13th 6 – 8:30 PM       

Raw Vegan Artisan Cheeses:

Attention all you cheese lovers out there, this class is for you! Step by step of   how to make Artisan Raw Vegan fermented Cheeses and accompanying Crackers for the tasting.

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Cheese & Tasting Menu: Cashew Three Onion Cheese, Porcini Cashew Cheese, Heirloom Tomato & Herb Flax Crackers, Corn Chips and Olive Tapanade.

$45.00/ Per person

Friday, July 29th 6- 8:30 PM

Raw Vegan Middle Eastern Meza:

Impress your friends and your stomach with these warm and inviting Middle   Eastern dishes.

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Meza Menu: Crispy Falafel served with Lemon Garlic Sauce, Fattoush Kale     Salad, No- Bean Hummus with Za’atar Flat Bread.

$40.00/ Per Person


Beat the “Winter Blues” With This Quick & Easy Juice Drink

10 Minutes or less Raw Juice

What a great way to start your day or cure a case of the wintertime blues. If you are in a rainy climate as I am, you’ll especially enjoy this simple energy boosting drink!


5 to 7 Organic Carrots

I use veggie wash and a good brush, trimming off tops


Generous Handful of Parsley

Wash & trim stems


 

1/2 inch of Fresh Ginger Root

Use a spoon or veggie peeler to remove outer shell


4 Kale Stalks or Stems

I usually have bunches of Kale Stems left over which are great for adding additional vitamins and nutrients to my juice drink.

 


Place all of the above in a juicer.

Be sure to save the left over pulp for your future cracker or bread recipes!

For those of you not into raw veggie drinks, this would be a good one to start with.

The carrots are so naturally sweet that you can’t taste the kale & the parsley leaves a clean crisp finish to the drink.

 

 


Benefits of Raw Garlic & a Recipe for Garlic Relish

Benefits of Raw Garlic

 

Raw Garlic has been used for preventing everything from the common cold and flu to the plague within the arterial system. In addition, there has been evidence that it can even assist in managing high cholesterol levels and lowering blood pressure.

 

As some of you may know I am a HUGE supporter in Cancer prevention through diet and lifestyle, for these reasons I am always on the hunt for more knowledge pertaining to this topic. Here are a few benefits to including Raw Garlic in your everyday diet.

  • Helps prevent certain types of, esophagus, stomach and colon cancer
  • Immune enhancer
  • Helps remove heavy metals from the body
  • Helps lower blood pressure
  • Helps reduce plaque within the arterial system
  • Regulates blood sugar
  • Helps prevent blood clots from forming, reducing the possibility of strokes.
  • Dramatically reduces bacterial infections.
  • For my world travelers out there; it expels intestinal parasites and worms
  • Natural antibiotic
  • Anti-fungal and anti-viral properties
  • Anti-Oxidant properties and is a source of selenium

*Cooked prepared garlic is less powerful but still reputedly of benefit to the cardiovascular system.

* I am not a doctor or a nutritionist and as a result am not providing medical advice. If you have any health concerns consult with your healthcare provider prior to adding raw garlic to your diet. As always, enjoy!


OK,,,, now the FUN stuff! During my recent travels I came across this awesome recipe for


Raw Garlic Relish

(Warning! This is addictively delicious.)

 

1 Bunch of chopped Parsley

¼ C Chopped Garlic

2 Tablespoons of Vinegar

1 Teaspoon of Celtic Sea Salt

Olive Oil to cover (less is better, this is a health article)

Recipe by: The Stinking Rose

The waitress said “say garlic”! I was laughing so hard.

🙂

Remember that although garlic is potentially beneficial for some people it is also very strong. Some people are intolerant of or even actively allergic to it.

 

 

 

 

 


How to open a Thai coconut & harvest the meat

Coconuts are to the “raw” food industry as potatoes are to the cooked food industry, a necessity and labor intensive. So roll your sleeves up, be ready to make a mess and lets harvest some coconuts!

Step 1

I got two cases= 18 coconuts

You also will typically be given a case discount, so keep that in mind when shopping.

 

Step 2

Use the back/ bottom  portion of your cleaver blade to hit the coconut. Be sure to keep your left hand (or right) out of harms way of your yielding cleaver.

I dare you not to sneak a glass 🙂

 

Step 3

Once water is drained (through a stainer) use your knife to hit the coconut in the middle. Once your knife has a good grip in the coconut, use the coconut with cleaver attached to strike the cutting board as one unit . Usually three hits will split the coconut down the middle.

 

Step 4

Let’s take a moment to sit and marvel at all your hard work! Once you have all the coconut meat, you now need to clean it by removing all the inner husk. I know, NO fun! I use a small off set spatula and a bowl of water to clean off all the unwanted husk.

 

Step 5

Measure out, label, date, and separate by size into freezer bags. Now you will be ready for all your delicious holiday recipes!

 

Step 6

You’re not done yet! Let’s not forget about all that yummy fresh coconut water. Date, measure out, and freeze in freezer safe bags for your smoothies and other amazing raw recipes.

 

As always, be sure to share your raw creations with your loved ones. Happy Holidays!!!

 


Impress your holiday guests with these Artisan Cheese Recipes

You will be hearing a lot of “I cant believe this is not dairy”!

 

Cheese Base Recipe

2 C Cashews (soaked 3-6 hrs)

1C Water

1 t Probiotics

 

Mix in Vita Mix until creamy, be sure to watch consistency as you want it on the thicker side.

Place mixture into a chinois lined with cheese cloth. If you do not have a chinois a fine mesh colander will work as well.

Pour into Cheese Cloth and wrap edges over the top of the cheese. Finish by placing a weight on the top to release any excess moisture. Leave on counter in room temperature to ferment for 24 hours and NO longer than 48.

Cheese is ready. You could also use Macadamia or Almonds for your base. Take cheese base out of cheese cloth transfer into a bowl and add:

3/4 t  Sea Salt

2 t Nutritional Yeast (not raw)

1 1/2 t Lemon Juice (optional)

 

Have fun and make it yours by using different types of molds and shapes.

This is a BIG hit in our house!

 

Black Truffle Mushroom Cheese

1 1/2 C of Wild Mushroom Mix (Porcini, Chilean Bolete, Black Trumpet, Oyster, Shiitake & Eryngii)

1/2 Shallot

1/4 t Black Truffle Salt

1 t Black Truffle Oil

1/4 Sea Salt

1/2 t Fresh Rosemary

After you re hydrate mushrooms, blot them between paper towels to remove any excess water, dice them then add to the bowl. Add the above ingredients mincing the rosemary and place on the dehydrator. Dehydrate for 3 hrs and then place half mixture into cheese base saving some for the top.

 

 

Sweet Onion Cheese

1/2 Shallot

1/2 C Sweet Onion

2 Green Onions

1/4 Sea Salt

Handful Fresh Herbs

 

Serve with your favorite Chips & Crackers.

Corn Chip rounds, Spicy Corn Squares & Thai Chips

 

Happy Holidays to you and your loves ones

 


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